Yoghurt pancakes

These are probably the easiest breakfast pancakes you can make. You can use any yoghurt you have on hand. I used blueberry yoghurt, because that is what I had in the fridge when my kids woke up and demanded pancakes for breakfast one day. Serve with maple syrup and fruit(s) that best match the flavor of the yoghurt.

1 cup / 240 ml yoghurt (natural or flavored)

1/2 cup / 120 ml milk

2 eggs

1 tsp melted butter (melt it on the skillet you will be using)

1 cup / 240 ml flour

1/2 tsp salt

2 tsp baking powder

Stir all the wet ingredients until combined.

Whisk all the dry ingredients.

Gently add the dry to the wet and stir only to combine. Small lumps are okay.

Melt a bit of butter in a large skillet, dump a few dollops of batter and fry a couple of minutes on each side over medium heat.